Apple-Onion Roast Turkey with Pan Gravy

Even though turkeys are rarely stuffed in the South, cooks usually tuck a few flavorful ingredientslike apple and onioninside the bird before it goes into the oven. In this recipe, the outside of the turkey is rubbed with bacon drippings so that the skin will be golden, crisp and delicious.

Preparation

Place turkey neck, heart and gizzard in large pot. Add 8 cups cold water and 2 celery stalks; bring to boil. Reduce heat to medium-low and simmer 1 hour. Strain into large measuring cup. Return turkey stock to pot; simmer until reduced to 4 cups, about 30 minutes. (Can be prepared 1 day ahead. Cover; chill.)

Position rack in bottom third of oven and preheat to 350°F. Rinse turkey inside and out; pat dry. Remove excess fat from neck and main cavities. Place turkey on rack set in large roasting pan. Place onion, apple and remaining 2 celery stalks in main cavity. Rub outside of turkey with bacon drippings; sprinkle with salt and pepper. Loosely tie legs together to hold shape. Cover breast portion of turkey with sheet of heavy-duty foil. Pour turkey stock into pan around turkey.